I still remember the weeknight when my oven gave out and I needed dinner fast, so I turned to the Instant Pot and a simple pork tenderloin, and that quick, satisfying dinner is why Pork Tenderloin Instant Pot meals became my go-to on busy evenings, tender slices, a glossy pan sauce, and a few pantry staples saved the night and the mood.
Why You’ll Love It
This recipe works on weeknights when time is tight and flavor matters, it gives you juicy pork with a fast pan sauce and an easy one-pot finish so cleanup is minimal, families and meal-preppers both appreciate the consistent results, and it fits into routines where you want a hearty dinner without standing over the stove.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 1.5 lb (about 700 g) pork tenderloin, trimmed
- 1 lb (450 g) baby potatoes, halved if large
- 8 oz (225 g) green beans, trimmed
- 1 cup (240 ml) low-sodium chicken broth
- 2 tbsp olive oil, divided
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tbsp butter (optional, for glossy sauce)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the pork tenderloin with salt, pepper, and half the thyme. Set Instant Pot to sauté and add 1 tbsp olive oil. Sear pork on all sides until browned, about 2 minutes per side, then remove and set aside.
- Add the baby potatoes to the pot, toss with the remaining 1 tbsp oil, a pinch of salt, and a little pepper, then spread them under the rack or directly in the pot depending on your rack setup.
- Pour in the chicken broth and scrape any browned bits from the bottom with a wooden spoon, place a trivet or rack over the potatoes if using, then set the pork on top of the rack.
- Lock the lid and set Instant Pot to High Pressure for 10 minutes, with a natural release for 3 minutes then quick release the remaining pressure. Check internal temperature; pork should read 145°F (63°C). If not, seal and cook 1–2 more minutes.
- Remove pork to a cutting board and tent with foil to rest 5 minutes, remove potatoes to a bowl and keep warm. Discard liquid or reserve 1/2 cup for sauce.
- Turn Instant Pot to sauté, add minced garlic, Dijon, balsamic vinegar, reserved cooking liquid, and butter, simmer 2–3 minutes until slightly thickened into a pan sauce. Taste and adjust seasoning.
- Slice pork into medallions, arrange on plates with potatoes and quickly sautéed green beans (toss green beans in a hot skillet with a splash of oil for 3–4 minutes until bright green), spoon sauce over pork and garnish with parsley.
Tips & Tricks
- Sear the pork well to develop flavor; it takes little time but makes a big difference.
- Use a meat thermometer to hit 145°F for perfectly juicy pork, then rest before slicing.
- If potatoes are large, cut them smaller so they cook evenly with the pork.
- Save a cup of cooking liquid before discarding to easily make a quick pan sauce.
- Quick sauté green beans last so they stay crisp and vibrant.
- If sauce is too thin, simmer it down on sauté until it coats a spoon.
Serving Ideas
- Weeknight dinner with green beans and roasted potatoes
- Meal prep sliced for lunch bowls with quinoa and roasted veggies
- Entertaining sliced on a platter with extra pan sauce for guests
- Sunday supper paired with a simple mixed green salad and crusty bread
- Serve thin slices over mashed potatoes for a cozy family meal
Frequently Asked Questions
How long should I cook pork tenderloin in the Instant Pot per pound
Cook about 3 to 4 minutes per pound at high pressure for tenderloin, so 10 minutes works well for a 1.5 pound piece with a short natural release.
Can I cook frozen pork tenderloin in the Instant Pot
Yes you can, add 3 to 5 minutes extra pressure time depending on thickness and make sure the internal temperature reaches 145°F before serving.
Can I cook vegetables together with the pork in the same pot
Yes, denser veggies like potatoes cook well under the pork on a rack; add quick-cooking veggies after to avoid overcooking or sauté separately.
Pork Tenderloin Instant Pot
This recipe works on weeknights when time is tight and flavor matters, it gives you juicy pork with a fast pan sauce and an easy one-pot finish so cleanup is minimal, families and meal-preppers both appreciate the consistent results, and it fits into routines where you want a hearty dinner without standing over the stove.
Ingredients
- 1.5 lb (about 700 g) pork tenderloin, trimmed
- 1 lb (450 g) baby potatoes, halved if large
- 8 oz (225 g) green beans, trimmed
- 1 cup (240 ml) low-sodium chicken broth
- 2 tbsp olive oil, divided
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tbsp butter (optional, for glossy sauce)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the pork tenderloin with salt, pepper, and half the thyme. Set Instant Pot to sauté and add 1 tbsp olive oil. Sear pork on all sides until browned, about 2 minutes per side, then remove and set aside.
- Add the baby potatoes to the pot, toss with the remaining 1 tbsp oil, a pinch of salt, and a little pepper, then spread them under the rack or directly in the pot depending on your rack setup.
- Pour in the chicken broth and scrape any browned bits from the bottom with a wooden spoon, place a trivet or rack over the potatoes if using, then set the pork on top of the rack.
- Lock the lid and set Instant Pot to High Pressure for 10 minutes, with a natural release for 3 minutes then quick release the remaining pressure. Check internal temperature; pork should read 145°F (63°C). If not, seal and cook 1–2 more minutes.
- Remove pork to a cutting board and tent with foil to rest 5 minutes, remove potatoes to a bowl and keep warm. Discard liquid or reserve 1/2 cup for sauce.
- Turn Instant Pot to sauté, add minced garlic, Dijon, balsamic vinegar, reserved cooking liquid, and butter, simmer 2–3 minutes until slightly thickened into a pan sauce. Taste and adjust seasoning.
- Slice pork into medallions, arrange on plates with potatoes and quickly sautéed green beans (toss green beans in a hot skillet with a splash of oil for 3–4 minutes until bright green), spoon sauce over pork and garnish with parsley.
Conclusion
This Instant Pot pork tenderloin is a weekday lifesaver that gives you dependable, tender meat with a simple pan sauce and minimal fuss, it fits meal prep, family dinners, and small gatherings because it cooks quickly and slices beautifully, so use the basic method, tweak flavors to your taste, and trust the timing—once you try it you’ll reach for this recipe whenever you need a fast, satisfying dinner.
